CentMenu / Lunch
Spanish macaroni with tomato
A Spanish home-cooking staple built on pasta and ready-made tomato sauce.
VeganNo dairy ingredients
Ingredients
4 servings · US + metric
- 12.7 oz (360 g) pasta
- 14.11 oz (400 g) tomato sauce
- 1 onion
- 1¼ tbsp (20 ml) olive oil
- 2¾ tsp (2 g) dried oregano
- ¼ tsp (2 g) salt
- 2.12 oz (60 g) semi-cured cheese (optional)
Let’s cook
Heat 1¼ tbsp (20 ml) olive oil in a large pot over medium heat. Finely chop 1 onion and sauté for 5 minutes.
Add 14.11 oz (400 g) tomato sauce, 2¾ tsp (2 g) dried oregano and ¼ tsp (2 g) salt and simmer over low heat for 8 minutes.
Meanwhile, cook 12.7 oz (360 g) pasta in a pot of boiling water over medium heat for 10 minutes, or as directed on the package; drain.
Mix the drained pasta with the sauce and, if using, grate 2.12 oz (60 g) semi-cured cheese (optional) over the top.